Spiced Roasted Carrots

Spiced Roasted Carrots

Serves 2



  • 1 Pound carrots with tops (save tops for carrot top pesto)
  • 2 Tsp olive oil
  • 1/2 Tsp garam masala
  • 1/2 Tsp paprika
  • 1/4 Tsp ground cinnamon
  • 1/4 Tsp kosher salt
  • 3 Tbsp light sour cream
  • 1 Tbsp fresh lime juice and zest
  • 1/4 Cup chopped toasted walnuts
  • 1 Tbsp chopped fresh cilantro


For the Carrots:

  • Preheat oven to 425°F.
  • Toss together trimmed small carrots with tops, olive oil, garam masala, paprika, ground cinnamon, and kosher salt in a bowl.
  • Place carrots on a rimmed baking sheet lined with parchment paper.
  • Bake until tender, about 15 minutes.

To Plate:

  • Combine light sour cream and fresh lime juice in a bowl.
  • Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted walnuts, 1 Tbsp. chopped fresh cilantro and lime zest.

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